Recipes » Desserts » Pistachio Cookies
T. Colin Campbell Center for Nutrition Studies

Just when I thought I couldn’t love chocolate chip cookies any more than I already do, I decided to add in tahini and pistachios. In keeping with the theme of this cookbook, these Mediterranean fixings take this cookie to new culinary heights. Methinks you’ll think so too.

Reprinted from The Mediterranean Plate by Debbie Adler (Independently published, 2022)



  • 2 cups almond flour
  • ¾ cup tahini
  • ½ cup coconut nectar or maple syrup
  • 2 Tbsp pumpkin puree
  • ¼ tsp baking soda
  • ⅓ cup dark non-dairy chocolate chips
  • ¾ cup chopped pistachios


  • ¼ cup dark non-dairy chocolate chips



  • 1. Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat.
  • 2. Add the almond flour, tahini, coconut nectar, pumpkin puree, baking soda, and chocolate chips to a medium bowl and stir to combine.
  • 3. Take about 1½ tablespoons of the dough, shape it into a ball, and place it on the prepared cookie sheet.
  • 4. Repeat this process until you have used up all the dough, placing the balls about 2 inches apart: Wet your fingers so they don’t stick to the dough, then gently flatten each ball using your fingertips. Make a small indentation in the middle of each cookie with your index finger. Press a few roughly chopped pistachios into each indentation.
  • 5. Bake until the cookies are a light golden brown around the edges, about 18 minutes. Rotate the cookie sheet from front to back about halfway through baking.
  • 6. Transfer the cookie sheet from the oven to a wire rack, and let it sit for 10 minutes before removing the cookies to cool completely.


  • 1. Melt the chocolate chips in a double boiler, then use a small spoon to drizzle the melted chocolate onto the cookies.
  • 2. Keep the cookies in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months.

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